An extremely small island of the coast of Sicily, Mozia’s sandy and limestone soils are from ancient marine sea beds. The presence of limestone is abundant, resulting in an alkaline reaction of the soil (pH 8.2) that affects the organoleptic characteristics of the grapes. The depth of the soil ensures an adequate development of the bushes vines. The island is known for its salt flats.
The Whitaker Foundation has dedicated Mozia (aka San Pantaleo) to archeological research, and as part of this effort, it
has partnered with Tasca d’Almerita in developing 30 acres of Grillo vineyards on the 100-acre island. The vineyard is
organically cultivated in little bushes, using the traditional Marsalese pruning method, where the vines are tied together in
an arch that shades the grapes from the strong sun and brackish winds and grow upon beds of limestone and sand.
Toward the end of August, the grapes are harvested at dawn, then transported in crates on flatbed boats to the Regaleali
Estate using thermo-regulated trucks to preserve the aromatic integrity of the grapes. The wine sees only stainless steel
and is left on its lees for 3 months before bottling, where it ages another month.
“Aromas of white spring flowers, Mediterranean brush, citrus and tropical fruit waft out of the glass. On the tangy, totally
delicious palate, bright acidity and a saline mineral vein accompany ripe honeydew, juicy orange slice, wild herb and a
hint of white almond. Editor’s Choice ” – 93 points, Wine Enthusiast